Mexican Chicken Crock Pot Recipe|Bring the Restaurant to You

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I love eating out at some of our local Mexican restaurants. I love the queso, the guac, the perfectly cooked chips… mmm…. I love it so much that I started trying to figure out how to recreate some of those flavors at home. This recipe is a great way to make the soft shredded chicken that often fills those delicious enchiladas, tacos, and burritos at your favorite Mexican spot.

Mexican Chicken Crock Pot Recipe

You will need:

4 pieces split chicken breast (skin removed)

2 cans Rotel

1 onion (sliced)

2 teaspoons cumin

1 1/2 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

Place half of your onion slices in the bottom of the crock pot. Place the 4 chicken breasts on top.

Sprinkle all of your spices over the chicken.

Pour 2 cans of Rotel over the chicken.

Place the lid on your crock pot and cook on slow for 6 hours. (If you have a slow cooker with a timer setting, the chicken should be okay to sit on “warm” for a few hours, but I haven’t tried it.)

Use tongs to carefully remove each chicken breast from the crock pot. The chicken will be falling apart. I usually put it all into a glass baking dish.

Remove the bones from the chicken. Be thorough here because you don’t want to crunch down on a bone you may have missed.

Use two forks to pull apart the meat.

Spoon some of the juice from the crock pot onto the shredded meat.

You can use this chicken however you want. It’s great for stuff your own enchiladas or using for chicken tacos. I’m sure it could also make an amazing Mexican style casserole or chicken nachos. I almost always make some homemade guacamole to go along with it. =)